Yield: 8 servings
Measure | Ingredient |
---|---|
¾ cup | Water |
¼ cup | Worcestershire sauce |
1 tablespoon | Vinegar |
1 teaspoon | Beef bouillon granules |
½ teaspoon | Dry mustard |
½ teaspoon | Chili powder |
¼ teaspoon | Ground red pepper |
2 \N | Garlic clove; minced |
2½ pounds | Fresh beef brisket |
½ cup | Ketchup |
2 tablespoons | Brown sugar |
2 tablespoons | Butter or margarine |
For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili powder, red pepper, and garlic; reserve ½ cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3½ or 4-quart crockery cooker. Pour remaining liquid over brisket.
Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. For sauce, in a small saucepan combine ½ cup reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
Better Homes & Gardens' New Crockery Cooker Cookbook.
Submitted By FLORENCE THOMPSON On 03-26-95